"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red Velvet Peanut Butter Blossoms Recipe

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This recipe for Red Velvet Peanut Butter Blossoms, by , is from The Sheehan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Sheehan


1/2 C butter, room temperature
3/4 C creamy peanut butter
1 1/3 C granulated sugar
1 egg
2 Tblsp milk
2 tsp vanilla
1 tsp red gel food coloring
3 Tblsp unsweetened cocoa
1 1/2 C all purpose flour
1 tsp baking soda
pinch salt
1/4 red sanding sugar
1 bag Hershey's Kisses (unwrapped)

Heat oven to 375

Beat butter, peanut butter and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.

In a separate bowl, sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.

Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on parchment paper on baking sheet.

Pour red sanding sugar onto small plate or bowl.

Roll dough ball in sanding sugar and place on cookie sheet about 2 inches apart. If wanted more chewy, chill for 10 minutes in the freezer before baking.
Bake 8-10 min. Immediately after removing from oven, press a kiss into the center of each cookie. Allow to cool.

Number Of Servings:
Number Of Servings:
2 dozen




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